Monday, December 3, 2007

98 Strong

Just to let you know, I've finished posting all the recipes from the chat! There were 98 total. If you see that I've missed one, please just let me know!

We're still collecting recipes, and I know DeNita is already thinking about a good time to do another recipe exchange chat. So, if you have some you'd like to share please shoot us an e-mail to and I'll get it added.

We're still adding links. If you've sent me yours and I've missed putting it up, please let me know and I'll make sure to add that. I'll try and spend some time over on AuthorIsland gathering the author links to add but to make it faster if you could e-mail it to me that would be great!

Thanks go to WckedDivaMommy for her artwork you see on the sidebar, and she's also hard at work on a header for us.


Saturday, December 1, 2007

Super Easy Fudge


1 Bag Any flavor Chocolate Chips
1 Can Sweetened condensed milk
2 TBS Vanilla
Chopped Nuts


Line a small pan in tin foil and grease the foil well.

In heavy sauce pan melt together chocolate chips and sweetened condensed milk, stirring often.

Once melted, remove from heat and add in vanilla and nuts.

Spread the mixture on foil and refrigerate about three hours. Cut into squares and Enjoy!

Thanks to Charity!

Mom's Danish Pastry

This recipe is a long-time tradition in my family. Growing up my Mom served it on Christmas morning along with scrambled eggs, sausage, hot cocoa and icy cold orange juice. We ate AFTER presents from Santa were opened, and then awaited (with GREAT anticipation) the evening meal. When I had surgery a couple of years ago, the DH was trying to figure out how to make himself because it’s such a big part of our celebration in our own home since we no longer live near where I grew up. Naturally, I had to save him from himself, and I managed to get the pastry done for the holiday. *grin*

Yield: 10 servings


1/3 c Crisco

1 c Butter

2 pk Yeast

1 c Milk

3 Eggs

1/3 c Sugar

2 ts Salt

4 1/2 c Sifted flour


Powdered sugar

Water, to mix


Vanilla, 1/2 ts


Heat milk and 1/3 c. Crisco to 120~. In a large bowl, combine the yeast, sugar, salt and 2 cups of flour. Pour the milk/Crisco into the flour mixture and beat until well blended. Blend in the beaten eggs. Then add the rest of the flour until the dough is nice and elastic. Mix well.

Place the dough in a 9x13 pan which has been greased well. Chill in the refrigerator for 1-2 hours. Roll the chilled dough on a lightly floured board to about 12" x 16".

Spread 1/3 of the butter on 2/3 of the dough surface. Fold portion of the dough that does not have butter on it over 1/2 of the butter-covered portion and then fold the third section over the first two. Roll dough to original size. Repeat this process twice, using the remaining 2/3 cup butter. Return to refrigerator and chill overnight, if possible.

When ready to make up, roll dough lengthwise to oblong 11 x 15. Cut into 15" x 1/2" strips. Twist and form into a spiral roll. To twist, gather all 1/2" strips together at one end. Pinch together.

Gently lift the pinched end and with gentle twists, roll the dough so that it looks like a long strip of dough with spiral slices in it. Make a circle with the long strip of twisted dough. Place on a baking sheet which has been rubbed with Crisco. Cover and allow to double in bulk.

Bake in moderate oven (350F) 10-12 minutes or until done and golden brown. Ice with a glaze made from the icing ingredients. Sprinkle with chopped nuts if desired.

Thanks to Monica Burns!

Broccoli Casserole


2 pk 10oz frozen broccoli

2 c Frozen whole (small) onions

4 tb Butter

1/4 ts Salt

2 tb Flour

1 c Milk

1 ds Pepper

1 c Bread crumbs

3 oz Cream cheese

1/4 c Grated Romano cheese


Cook broccoli and drain. Cook onions; drain. In saucepan, melt 2 tbls butter, then blend in 2 tbls flour, salt and pepper. Add milk. Stir and cook until bubbly. Reduce heat; blend in cream cheese and stir until smooth. Stir in vegetables. Bake at 325F for 25 minutes. Toss remaining butter with bread crumbs and Romano. Sprinkle over casserole. Bake 20 minutes more or until hot.

Thanks to Monica Burns!

Twice-Baked Potato Casserole


6 medium potatoes, unpeeled and baked
¼ tsp salt
¼ tsp pepper
1 pound bacon, cooked and crumbled
3 cups (24 oz) sour cream
2 cups (8 oz) mozzarella cheese, shredded
2 cups (8 oz) cheddar cheese, shredded
2 green onions, sliced


1) Cut potatoes in 1 in. cubes. Place half in greased 13x9 baking
dish. Sprinkle with half of salt, pepper and bacon. Top with half
of sour cream and cheese.

2) Repeat layers.

3) Bake, uncovered at 350 for 20 mins or until cheese is melted.
Sprinkle with onions.

Makes 4 servings.

Thanks to Billie Jo!

Matt diLorenzo's Mama's Spaghetti


1 tbsp. extra-virgin olive oil
1 lb. boneless, skinless chicken breasts, diced
1 tsp. lemon pepper
1 tsp. crushed red pepper flakes
3 cloves garlic, diced
2 green peppers, thinly sliced
1 large onion, chopped
1 cup chicken broth
28 oz. can crushed tomatoes
1 tsp. tomato paste
1 tsp. sugar
1 lb. linguine
salt & pepper to taste


1. Heat oil in a large skillet over medium-high heat. When the pan is hot enough, toss in diced chicken and stir until opaque (5-8 minutes). Put a pot of water on to boil for the pasta.

2. Add in lemon pepper, red pepper flakes, garlic, green peppers, and onion; cook, stirring frequently, until tender (6 minutes or so).

3. Pour in chicken broth and crushed tomatoes. Add tomato paste and sugar; raise heat to bring to a boil. At this point, put the linguine in the pot of boiling water to cook.

4. When the sauce boils, add salt & pepper to taste, then reduce heat and simmer, covered, for 10 minutes. When the pasta is done, drain and return to the hot pot.

5. When the sauce is done, stir it one last time, then pour into the pot over the pasta. Stir together well; serve with crisp toasted garlic bread and grated Parmesan cheese. Yum!

Serves 4. Tastes just as good the next day!

Thanks to J.M. Snyder!

Chinese Chicken


4 tablespoons soy sauce
3/4 cup ketchup
1/2 cup brown sugar
1 cup water
1/12 tablespoons vinegar
6 chicken breast


Mix together all but chicken, salt and pepper to taste.
Pour over chicken bake at 350 for 45-60 minutes, Serve over rice.

Thanks to Peggy!

Pumpkin Squares


For the crust:
1 (2 layer) yellow cake mix (set aside 1 cup of this mix)
1/2 cup butter (at room temperature)
1 egg lightly beaten

For the filling:
1 can (29 oz.) pumpkin
3 eggs
1/2 cup brown sugar
1/2 cup granulated sugar
2/3 cup evaporated milk
1/2 teaspoon ginger, ground
1/2 teaspoon ground nutmeg
1 teaspoon cinnamon

For the topping:
1 cup reserved cake mix
1/2 cup sugar
1/4 cup butter, room temp.
1/2 cup chopped nuts (if desired)


Grease and flour 13 x 9-inch baking pan. Remove 1 cup of the cake mix and reserve for the topping. In mixer bowl beat together the remaining cake mix, butter and egg until it is evenly mixed. Press into the bottom of a greased and floured 13 x 9-inch baking pan. Then mix pumpkin, eggs, both sugars, milk, ginger, nutmeg and cinnamon; pour over crust.

To make topping, combine reserved 1 cup cake mix, sugar, nuts and butter by crumbling them together with a fork. Sprinkle over filling.
Bake in preheated 350 degrees oven for 1 hour or until set and lightly browned.

Thanks to Jare!

Chip Dip


1-8 ounce cream cheese
8 ounces of mayo or we always use Miracle Whip
about 4 ounces of ketchup or play with it until you like the flavor
1 teaspoon milk (Mom used canned)
you can add finely chopped onion to taste
season with salt-pepper-garlic salt to taste
1 can tiny shrimp-optional


Set the cream cheese out to soften. You can use either a blender or mixer for this. Mix your cream cheese & milk until blended and add the Miracle Whip. When they are blended then add the ketchup and then the seasonings. At this point you can stir in the onions or shrimp. I rinse and drain the shrimp and then add. Just refrigerate until ready to serve and Ruffles or Fritos seem to go well with this or even some of the Ritz or Triscuit crackers.

Thanks to Janice Perrodin!

Crab Dip


Equal Parts crab meat and Philadelphia Cream Cheese
Louisiana Hot Sauce (1 dash for mild flavor, add more for more kick)
1/2 lime, squeezed
1/2 Cup chopped pecans


Pick the crab meat to remove all shells. Bring cream cheese to room temperature and combine with other ingredients in bowl. Add hot sauce to taste. Refrigerate for two hours to overnight.

Serve with toast points or crackers.

Thanks to Lettetia!

Hanky Pankys

This recipe is quick, simple and tastes delicious. You can make them ahead of time, freeze them wrapped in foil. When you’re ready to cook them, just open up the foil and cook for a little longer than the recipe calls for. These are ALWAYS a big hit at our Christmas parties.

Yield: 25 servings

1 lb Hamburger
1 lb Hot Sausage
1 lb Velveeta


Brown and drain meat. Melt Velveeta cheese and add to browned meat. Mix well. Spread on cocktail bread. Bake at 400F for 10-15 minutes or until cheese is bubbly.

Note: Can also try Mexican Velveeta

Thanks to Monica Burns!

Caramel Apple Dip

This is the best caramel dip I've ever tried. I leave out the cinnamon and sometimes just eat it with a spoon.


1/2 cup butter
1 1/2 cups packed brown sugar
3/4 cup light corn syrup
1 can 14oz sweetened condensed milk
1 tsp vanilla
1/4 tsp ground cinnamon
pinch salt


Combine butter, sugar, corn syrup & milk in saucepan. Heat over medium heat, stirring to dissolve sugar, 5 min (I cook it a little longer but the altitude might make a diff). Stir in vanilla, cinnamon & salt. Pour into dipping bowl.

Thanks to Pauline Baird Jones!

Real Hot Chocolate

I learned to make hot chocolate like this a hundred years ago when I was nannying in Belgium.
It honestly is nowhere near as complicated as it sounds and worth the effort.

Ingredients To make two 8 oz mugs:

a pint of milk
six ounces of good quality chocolate ( dark or milk depending on taste)
whipped cream.


Put the milk on to heat while you grate or chop the chocolate. Add chocolate and stir occasionally while it heats and the chocolate melts completely.

Put into two mugs and top with whipped cream

Thanks to Rosemary Laurie!

Butter Riches

These cookies are time-consuming, but definitely worth the effort. They practically melt in your mouth they’re so divinely rich and buttery!

Yield: 20 servings


3/4 c Butter

1/2 c Brown sugar, firm packed

1 tb Sugar

1 Egg yolk, unbeaten

1 ts Vanilla

2 c Flour

Browned Butter Frosting

1/4 c Butter

2 1/2 c Sifted powder sugar

1 ts Vanilla

3 tb Cream


Cream butter and sugars well. Add the egg yolk and vanilla. Blend in the flour to form stiff dough. Shape into balls about the size of a marble. Place on a greased cookie sheet. Flatten to the size of a 50 cent piece with the bottom of a glass dipped in sugar.

Bake at 350F for 7-9 minutes or until lightly golden brown. Cool and frost.

For the frosting:

Brown the butter. Blend in the powdered sugar and vanilla. Gradually add the cream until of spreading consistency.

Thanks to Monica Burns!

Lemon Coolers


1 box lemon cake mix
1 egg
2 cups whipped topping
powdered sugar


Mix by hand the cake mix, egg and whipped topping; mixing well.
Roll into small balls and roll in powdered sugar.
Place on a greased cookie sheet and bake 350* for 8 to 10 minutes. Cool.

Thanks to Kay Stockham!

Melt Away Butter Cookies


  • 1 cup butter, room temperature
  • 1/4 teaspoon salt
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 2/3 cup confectioners' sugar
  • 2 cups all-purpose flour, sift before measuring
  • Colored or granulated sugar, if desired


Cream butter until light and fluffy; beat in salt, almond extract, and vanilla extract. Gradually blend in confectioners' sugar then sifted flour. Chill for about 1 hour, or until dough is easier to handle. Preheat oven to 400°. Shape dough into rolls about 3/4-inch in diameter, then cut in 3/4-inch lengths. Place, ends up, on ungreased baking sheets; press lightly with the bottom of a glass covered with a damp cloth. If desired, sprinkle cookies with colored sugar or granulated sugar. Bake at 400° for about 10 minutes.

Makes about 4 to 5 dozen cookies.

Thanks to Bonnie Rose Leigh!

Cream Wafers


½ cup butter, softened
1 cup all purpose flour
2 tbsp heavy whipping cream

¼ cup butter, softened
¾ cup confectioners sugar
½ tsp vanilla extract
1 ½-2 tsp heavy whipping cream
1 drop red and green food coloring

1) In a mixing bowl, beat the butter, flour and cream. Cover and refrig for 1 hour or until easy to handle.

2) On a lightly floured surface, roll out dough to 1/8 in thickness. Cut with floured 1 ¼ in round cookie cutter. Place 1 in apart on ungreased baking sheet. Prick each cookie 3-4 times with a fork and sprinkle with sugar.

3) Bake at 375 for 7-9 min or until set. Cool on wire racks.

4) In a small bowl, combine the butter, confectioners sugar, vanilla and enough cream to achieve desired consistency. Remove half to another bowl; tint with red and green coloring. Carefully spread filling on the bottoms of half of the cookies, top with remaining cookies.

Thanks to Billie Jo!

Ranger Cookies


1 c Butter or oleo

1 ts Baking soda

1 c Sugar

1/2 ts Baking powder

1 c Brown sugar

2 c Rice Krispies

2 Eggs

1 c Corn Flakes

1 ts Vanilla

1 c Oats

2 c Flour


Mix well and drop onto cookie sheet in rounded teaspoon heaps. Bake at 350F for 15-18 minutes or until done.

Funny story associated with this recipe. My paternal grandmother always made these cookies for the holidays. They were always placed in a china bowl and set in the middle of the dining room table for anyone who wanted one. They were a treat I looked forward to every year. After my Grandmother died I asked my aunt (over the phone) for the recipe so I could make the cookies. Wrote down the recipe and filed it in my database.

For three Christmas seasons in a row I failed in my attempt to make these delicious treats. My cookies never held up despite their incredibly stiff texture in the mixing bowl. Instead they would melt and spread across the cookie sheet when placed in the oven. The end result was a HUGE mess to clean up. Finally in desperation, I called my aunt and explained my problem. I told her that I couldn't understand how these cookies could actually be THAT difficult to make. My aunt asked me to name off the ingredients. After I fell silent, there was this long pause before she laughed and said. "So where's the flour?”

For three years I'd been attempting to make a cookie without flour! ROFL Now that the missing ingredient is included, my cookies turn out great every holiday season, and they become a family favorite.

Thanks to Monica Burns!

Chocky Peppermint Cookies


  • 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
  • 3/4 cup butter, softened
  • 1 cup sugar
  • 2 teaspoons vanilla
  • 2 1/2 cups flour
  • 1/2 teaspoon baking soda
  • 4 squares BAKER'S Semi-Sweet Baking Chocolate, melted
  • 1 (6 ounce) package BAKER'S Premium White Baking Chocolate
  • 12 hard peppermint candies, crushed


  1. Preheat oven to 350 degrees F. Beat cream cheese, butter, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add flour and baking soda; mix well. Blend in semi-sweet chocolate.
  2. Shape tablespoonfuls of dough into 52 balls. Roll each ball into 3-inch-long rope. Place, 2 inches apart, on baking sheet, bending top of each slightly to resemble a candy cane.
  3. Bake 10 to 12 minutes or until lightly browned; cool 5 minutes on baking sheet. Transfer to wire racks; cool completely. Microwave white chocolate as directed on package; drizzle over cookies. Sprinkle with crushed candies. Let stand until chocolate is firm.
Thanks to WckedDivaMommy!

Rice Krispies Treat Holiday Presents


  • 3 tablespoons margarine or butter
  • 1 (10 ounce) package regular marshmallows
  • 6 cups Kellogg's® Rice Krispies® cereal or Kellogg's® Cocoa Krispies cereal
  • Holiday sprinkles
  • Red string licorice


  1. Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat.
  2. Add Kellogg's® Rice Krispies® cereal. Stir until well coated.
  3. Using buttered spatula or waxed paper, press mixture evenly into 13 x 9 x 2-inch pan coated with cooking spray. Cut into 2-inch squares when cool.
  4. Decorate with holiday sprinkles and use red string licorice for ribbon. Best if served the same day.


In a large microwave-safe bowl, heat margarine and marshmallows at HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 through 4 above. Microwave cooking times may vary.


For best results, use fresh marshmallows.

1 jar (7 oz.) marshmallow creme can be substituted for marshmallows.

Diet, reduced-calorie or tub margarine is not recommended.

Store no more than two days in airtight container.

Thanks to WckedDivaMommy

Mint Chocolate Truffle Cookies

* 6 (1 ounce) squares BAKER'S Semi-Sweet Baking Chocolate
* 3/4 cup butter
* 1 cup sugar
* 2 eggs
* 1 3/4 cups flour
* 1/2 teaspoon
CALUMET Baking Powder
* 1/3 cup crushed candy canes


1. Preheat oven to 350 degrees F. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Add eggs, one at a time, mixing until well blended after each addition. Add combined flour and baking powder; mix well. (Dough will be very soft.) Cover and refrigerate at least 2 hours or up to 24 hours.

2. Roll heaping teaspoonfuls of dough into 1-inch balls. Place, 2 inches apart, on greased baking sheets.

3. Bake 10 to 12 min. or until tops are set.(Do not over bake.)
Immediately sprinkle with crushed candy canes. Cool 1 min. on baking sheets. Remove
to wire racks; cool completely.

Thanks to WckedDivaMommy

Glazed Meatloaf


* 1/2 cup ketchup
* 1/3 cup brown sugar

* 1/4 cup lemon juice, divided
* 1 teaspoon mustard powder
* 2 pounds ground beef
* 3 slices bread, broken up into small pieces
* 1/4 cup chopped onion
* 1 egg, beaten
* 1 teaspoon beef bouillon granules

Preheat oven to 350 degrees F (175 degrees C).

In a small bowl, combine the ketchup, brown sugar, 1 tablespoon lemon juice and mustard powder.
In a separate large bowl, combine the ground beef, bread, onion, egg, bouillon, remaining lemon juice and 1/3 of the ketchup mixture from the small bowl. Mix this well and place in a 5x9 inch loaf pan.

Bake at 350 degrees F (175 degrees C) for 1 hour, drain any excess fat, coat with remaining ketchup mixture and bake for 10 more minutes.

For a heartier recipe, you can also add one drained can of whole kernel sweet corn to the list of ingredients, adding to the ingredients in step three.

Thanks to Bonnie Rose Leigh!

Apple Knockers


3 3" cinnamon sticks
2 tsp. whole cloves
1 C sugar
1/2 tsp. ground nutmeg
2 quarts apples cider
2 cups orange juice
1/2 cup lemon juice


Place cinnamon sticks and cloves in a large tea ball or cheese cloth. Set aside. Combine sugar and nutmeg in your crock pot or dutch kettle, stirring well. Gradually add apple cider, orange juice and lemon juice, stirring well. Add tea ball. Bring mixture to a boil; reduce heat and simmer fifteen minutes. Remove tea ball; discard spices.

Serve warm.

Adult version - a shot of orange liqueur or apple brandy never hurt a glass of this stuff.

Thanks to Lee Morris!


Welcome to all the new chatters that have joined in the last couple of days! The blog is growing! I just wanted to hop in and let everyone know what's going on right now:

1 - I am still adding recipes. I have about 70 more to go up and my goal is to have that finished by the end of the week-end. DH is sick and with the kids home from school I have limited access to my desk, and have to rely on the laptop (not my favorite computer :( )

2 - I have already gotten some corrections and will work on getting those done this week-end as well. Continue to leave me a comment and let me know what mistakes I've made so I can get them fixed. We get an e-mail letting us know about your comment, so it won't matter where in the list of recipes it is, we'll see the comment and be able to fix it.

3 - Links - I will be updating that this week-end as well. I have a few that I need to add, but would love to see it grow!

4 - If you use googlereader or any other site that tracks blogs and such, don't forget to add ours. We plan to add more recipes as we go and that would be a great way to keep up. Also, when we get new comments on a recipe, I will try and post which recipes have been updated once a week.

5 - You can check our stats! Go to the sidebar and you will see a link that says SEE OUR STATS, click that and you can see how many visitors we've gotten and where they are from!

6 - Once I have all of the recipes posted, I will be messing around with the Template. So you'll start to see some changes in the appearance. If you don't like something, please let us know! This is your Cooking Home, we want to make it as friendly as possible!

I think that's all for now. Thanks for the kind words!

Take Care

Thursday, November 29, 2007

Banana Cheesecake Dessert


2 pkgs (21.4 oz) strawberry no-bake cheesecake mix
3/4 C butter, melted
1/4 cup sugar
3C cold milk
1 can (8oz) crushed pineapple, well drained
3 medium firm bananas, sliced
1/2 C chocolate ice cream topping, warmed
1/2 C caramel ice cream topping
1 carton (8oz) frozen whipped topping, thawed
1/3 C chopped pecans
Maraschino cherries with stems


1 - Set aside filling and strawberry topping packets from cheesecake mixes. Place the contents of the crust mix packets in a large bowl; add butter and sugar. Press into an ungreased 13x9x2 baking dish. In a large mixing bowl, combine the milk and contents of filling packets. Beat on low speed until blended. Beat on high for 3 minutes or until slightly thickened. Spread over the crust. Refrigerate for 1 hour.

2 - Spread contents of strawberry topping packets over cheesecake. Top with pineapple and bananas. Drizzle 1/4 cup of chocolate and caramel topping. Spread with whipped topping (dish will be full).
Refrigerate for 2 hours. Before serving, drizzle with remaining chocolate and caramel topping. Top with pecans and cherries.

Thanks to Billie Jo!

Graham Cracker Eclair "Cake"


One Square ea Honey Maid Honey Grahams, broken in half (30 squares), divided
1 1/2 C milk
1 pkg (4-serving size) JELL-O Vanilla Flavored Instant Pudding & Pie Filling
1 tub (8oz) COOL WHIP Whipped Topping, thawed
1 C chocolate ready-to-spread frosting


Arrange 10 of the graham squares, overlapping slightly, in bottom of 8-inch square baking pan; set aside. Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Let stand 5 minutes until thickened. Gently stir in whipped topping with wire whisk until well blended.

Spread half of the pudding mixture over graham squares in pan. Top with 10 of the graham squares and remaining pudding mixture. Cover with remaining graham squares.

Refrigerate at least 3 hours. Spread with chocolate frosting before serving and ENJOY!

Thanks to Jennifer Y

Another Quick Update

Well, the posting may slow down a bit. Remember that cool copy and paste trick I mentioned? Yeah, well Bear came home early from school and deleted the Word file I had opened.

Don't worry, NO recipe was lost, I had printed them all off last night. But now I have to type them all (see, that's what I get for tootin' my own horn). The good thing is, I'm well over half-way done, so it shouldn't take very long :).

Continue to leave me your links if you want added in the sidebar and any suggestions would be great!

Thanks for the patience and the kind words on the blog. It's been fun doing this!

Take Care

Turtle Pie


2 Graham Cracker Pie Crust
1 Lrg Cool Whip
1 Lrg Cream Cheese
1 C Coconut
1 C Crushed pecans
2 TBS butter
Caramel Syrup
1 Can Eagle Brand Milk


Mix cool whip, cream cheese, and eagle brand milk in a bowl.

Mix coconut, pecans and butter in a skillet - cook until golden brown.

This next step is done in layers:

Add some of the cool whip mixture to bottom of both pie shells.
Put some of the coconut mixture over that and then drizzle caramel syrup on top.
Repeat with cool whip mixture, then coconut mixture and ending in caramel syrup.

Thanks to Cindy!

Homemade Snickers


1 C milk chocolate chips
1/4 C butterscotch chips
1/4 C creamy peanut butter


1/4 C butter
1 C Sugar
1/4 C evaporated milk
1 1/2 C marshmallow creme
1/4 C creamy peanut butter
1 TSP vanilla extract
1 1/2 C chopped salted peanuts

Caramel Layer:

1 pkg (14oz) Caramels
1/4 C heavy whipping cream


1 C milk chocolate chips
1/4 C butterscotch chips
1/4 C creamy peanut butter


Line a 13inX9 in pan with foil; butter the foil and set aside.
Combine the first three ingredients in a small saucepan; stir over low heat until melted and smooth. Spread into prepared pan. Chill until set.

For filling: Melt the butter in a heavy saucepan over medium heat.
Add sugar and milk; bring to a gentle boil. Reduce heat to medium-low, boil and stir for 5 minutes. Remove from the heat; stir in marshmallow creme, peanut butter and vanilla. Add peanuts. Spread over first layer. Chill until set. Combine caramels and cream in a saucepan; stir over low heat until melted and smooth. Cook and stir 4 minutes longer. Spread over filling. Chill until set.

In a saucepan, combine icing ingredients; stir over low heat until melted and smooth. Pour over the caramel layer. Chill for at least 4 hours. Remove from the refrigerator 20 minutes before cutting.
Using the foil, life candy out of pan; cut into 1in squares.

Yield: about 8 dozen

Thanks to Charlotte Parker

Creole Pralines


2 Cups Granulated Sugar
1 Cup Dark (or light) brown sugar
1 stick butter DO NOT USE MARGARINE
1 Cup whole milk
2 TBS Corn Syrup
4 Cups pecan halves


Put all ingredients, except pecans, into a 3 quart saucepan, and cook for about 20 minutes, after boiling starts. Stir occasionally.

Add the pecans and cook the mixture until the liquid forms a soft ball when a little is dropped into cold water.

Stir well then drop by spoonful on waxed paper. Place a few sheets or newspaper beneath the waxed paper. Allow to harden then wrap in foil or paper.

Chocolate Cookie Bark


1pkg (8 squares) BAKER's Semi-Sweet Baking Chocolate
1 pkg (6 squares) BAKER's Premium White Baking Chocolate
2 TBS Peanut Butter
10 OREO Chocolate Sandwich Cookies


Place semi-sweet and white chocolate in separate medium microwaveable bowls. Microwave until completely melted, following directions on package. Add peanut butter to white chocolate; stir until well blended. Crumble half the cookies over chocolate in each bowl; mix well.

Drop spoonfuls of the chocolate mixtures onto wax paper-covered baking sheet, alternating the colors of the chocolates. Cut through chocolate mixtures several times with knife for marble effect.

Refrigerate at least 1 hour or until firm Break into 14 pieces.

Store in airtight container in refrigerator.

Thanks to Jennifer Y

Forgotten Cookies


2 egg whites
¾ c sugar
1 tsp vanilla
¼ tsp salt
1 c chocolate chips


Heat oven to 350.

Beat egg whites. Gradually add sugar, then vanilla and salt. Beat until stiff. Stir in chocolate chips.

Drop by teaspoon onto cookie sheets. Place in hot oven and turn off heat. Let cool before removing cookies.

Thanks to Barb

Ham Casserole

Wondering what to do with all that extra ham? I am giving you my mom's recipe for ham casserole. Measurements aren't specific because she passed away without giving me the exact recipe. I was able to duplicate it by channeling her energies and I find it great comfort food.


One large casserole dish
1 large package of egg noodles (I use the cholesterol-free ones)
2 cans (reg. size) of Campbell's Cream of Mushroom Soup or 1 family can
1 small quarter bag of plain potato chips
4-5 cups of diced ham


Preheat oven to 325 degrees.

After you have cooked the noodles and drained them, I use the same pot to mix the ham and mushroom soup. I then transfer this into a large casserole dish, and crush the bag of potato chips over the mixture so that it creates a topping. Place the casserole in the oven for 90 minutes. I take it out of the oven at this point and check to see if the chips are browned.

Thank to Laura, her pugs, and the rest of the Kubitz Family!

Cast Iron Skillet Paprika Chicken

I don't know why this works like it does, but when you cut into the bird it is the juiciest, best tasting thing ever. It must be the skillet.


1 Whole Baking Chicken
3 TBS Paprika
3 TBS Garlic Salt


Mix together seasonings. Rinse the bird and apply the season mixture all over. Set in cast iron skillet and bake at 425 for 1 hour 20 minutes. The skin will look burnt but it's just the paprika.

You can play around with it and not use the paprika. I made it with just a lemon butter mixture and it was wonderful. But the paprika just really makes it YUMMY!

Thanks to Charity!

Pumpkin Cheesecake Squares


Package graham cracker crumbs
3 Tbsp butter
16 oz fat-free cream cheese
1 cup sugar
2 cup fat-free sour cream
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground cloves (optional)
3 eggs
1 cup canned pumpkin


1. Preheat oven to 325ºF. Coat a 9 X 13-inch baking pan with cooking spray or line bottom of pan with parchment paper.

2. Place graham cracker crumbs in a small bowl. Melt butter in microwave and pour over graham cracker crumbs. Mix with a fork until completely moistened. Add water by the tablespoon if necessary

3. Press crumbs evenly into bottom of prepared pan and place in refrigerator to let set while preparing pumpkin filling.

4. Place cream cheese in bowl and beat until smooth. Add sugar and mix until incorporated. Add in 1 cup sour cream, combine. Then add your spices ~ cinnamon, nutmeg, ginger and cloves. If you can't find ground cloves or don't want to put out the money for them, leave them out. You can't crush whole cloves (I know, I've tried) and they don't do
anything much to the flavor anyway. Mix in the spices, then add remaining sour cream and mix until just combined.

5. Beat in each egg one at a time until incorporated, then mix in pumpkin. Don't over-mix.

6. Pour pumpkin mixture into pan, spreading evenly throughout and smoothing over the top.

7. Bake until set at edges, about 30 minutes. Note: the center will be a little loose. Cool completely and refrigerate overnight before serving.

Serves 18-ish. Don't forget the whipped cream!

Thanks to J.M. Snyder!

Greek Salad


1 - Med Cucumber, peeled & chopped
1 - Large tomato, chopped
1 - Med. green pepper, chopped
4 - Green onions, chopped
10-20 - pitted Greek olives (black ones)
1/2 cup of crumbled feta cheese
Box of rotini pasta (Cook according to package directions)


1/3 cup olive oil
3 tbsp cider vinegar
1 tsp salt
1 tsp dried oregano
1/2 tsp sugar


1) Large bowl, combine cucumber, tomato, green pepper, onions, olive, cheese & cooked pasta.

2) In a jar, combine dressing ingredients; shake well.

3) Drizzle dressing over salad & toss

4) Shake basil over it to desired taste.

This is my all time favorite meal. I make this every week. Even my
4 yr old boy likes this.

Thanks to Billie Jo!

Cream Cheese Cookies


2 sticks (1/2 pound) butter
1/2 cup sugar
8 ounces cream cheese
Tiny pinch salt
2 cups flour, plus more as needed
An assortment of thick preserves like raspberry
2 egg whites, lightly beaten
Granulated sugar as needed


In a bowl, using a wooden spoon or your hands, or in an electric mixer, combine the butter, cream cheese and 1/2 cup of sugar; stir in the salt. Gradually add the flour, making a sticky dough. Sprinkle the outside of the dough with flour, wrap in plastic, and refrigerate for at least an hour, and up to 24.

Preheat the oven to 350ºF. Working with about a quarter of the dough at a time, roll out to less than 1/4-inch thickness (3/16 is about right), using flour as necessary to prevent sticking. Cut into 2-inch squares and put a dollop of one of the preserves in the center of each square, or spread it across the diagonal, stopping short of the edges. Roll up and seal, or fold into triangles, or, if you spread the filling on the diagonal, bring up the corners and pinch across the center.

Brush each finished cookie with egg white and sprinkle with sugar, then put on a greased or nonstick cookie sheet and bake from 10 to 15 minutes, or until very lightly browned. Cool and serve within a day, or refrigerate immediately.

When i make these ones, I just make balls and press a thumbprint into them, and fill the thumbprint with jam! It's easier and quicker. And as long as you keep them in the fridge, they're good for over a week, just like cheesecake.

Thanks to Dani Harper!

New Spin Sweet Potatoes

Peel and boil 2 1/2 pounds of sweet potatoes when done, mash and add :

1 tsp. nutmeg
2 TBS squeezed orange juice
1 TBS grated orange zest
1/2 cup brown sugar.

Mix well and then take some in the palm of your hand. Use 1/2 of a marshmallow (whole one if you want large balls) and place in the center. Form a ball with the potato mixture around marshmallow.

Roll balls in
1/2 cup white sugar
1 TBS cinnamon
2 cups coconut.

Bake at 350 for 10-15 minutes. Watch carefully so the marshmallow center doesn't explode all over your oven. A real mess to clean up as I can attest to. I serve these through out the year with roast, steak and chicken in addition to turkey during the holidays.

Thanks to Lizzie!

Billie Jo's Chili


2 Pounds 90 % lean ground beef
1 tbsp. each salt, cumin, chili powder, paprika, dried oregano,
and black pepper
2 cloves garlic, minced
2 tsp. red pepper flakes
¼ tsp., ground red pepper
1 tbsp vegetable oil
3 cans (10 ½ oz ea) diced tomatoes with green chilies
1 jar (16 oz) salsa
1 large onion, chopped


1) Combine ground beef, salt, cumin, chili powder, paprika, oregano, black pepper, garlic and ground red pepper in large bowl.

2) Heat oil in large skillet over medium high heat. Brown beef, stirring to separate meat. Drain and discard fat. Add tomatoes, salsa and onion; mix well. Transfer mixture to crock pot.

3) Cover; cook on LOW for 6 hours.

Makes 6 servings.

Thanks to Billie Jo!

Curt Schrivener's Pepper Steak


1 tbsp. butter
1 clove garlic, minced
1 lb. beef (round steak is fine), cut into thin strips or bite-sized pieces
1 large onion, chopped
1 large green pepper, chopped
8 oz mushrooms, sliced
14 oz. can petite diced tomatoes
seasoned salt and pepper to taste
dash sugar
2 cups rice (I prefer jasmine rice)


1. Cook rice according to directions on package; set aside.

2. In large skillet, melt butter and garlic together over a medium heat. Add meat (I also throw in a sprinkle of MSG but that's just me), stir frequently until beef is browned (roughly 3-4 minutes).

3. Add onion, green pepper, and mushrooms. Season with seasoned salt, pepper, and regular salt (if you like salt; I do). Cook for 6-8 minutes until vegetables are tender, stirring often.

4. Add tomatoes and a dash of sugar to cut through their acidic taste. Raise heat to high, bring to a boil. Reduce heat, cover, simmer for 5 minutes or so. If you want more liquid in the meal, you can add a half cup of water to the mix, but remember to increase your seasonings, as well.

5. Before serving, taste and adjust salt and pepper accordingly. Should be served over rice, though my sister eats it over egg noodles.

Should serve 4, but I only get 3 or so out of it because I like it so much!

Thanks to J.M. Snyder!

Tuna Salad



(rinse over medium warm water in strainer & let stand for a few




OF SALT & PEPPER, & OREGANO (what ever you like to use to season your


Thanks to LindaH!

Reuben Casserole


3/4 lb. lean diced corned beef diced
15-16 oz. jar or sauerkraut
3/4 lb Swiss cheese (can be shredded or layered in slices)
1/4 cup mayonnaise or salad dressing
1/4 cup Thousand Island salad dressing
1 large tomato sliced thin
2-3 slices of pumpernickel bread toasted and cubed
1/4 cup butter melted


Layer sauerkraut, then beef in a casserole (either 8" x 8" or 9" x9"), mix salad dressings together and spread evenly over beef, sprinkle/layer on cheese (or you can put the cheese on then the salad dressings). Layer on slices of tomato. Mix the toasted bread cubes with the butter and then sprinkle on top.

Put in microwave and put on Roast (70%) for 14-16 minutes or until warmed through.

NOTE: I usually add more thousand island dressing than called for but that's because I like the taste of it better.

Thanks to Norma Jean Storms!

Mexican Sausage Casserole


1 lbs. cooked sausage, crumbled
1/4 lb. chopped mushrooms
1 medium onion diced
6 tablespoons salsa
2 cups cubed bread
6 eggs
2 cups milk
2 cups cheese (shredded or Mexican mix)
Salt and pepper


Spray 9"x13" baking dish with non-stick spray.
Place bread cubes in bottom.
Microwave onions for 2-3 minutes, then add mushrooms and microwave for 2 minutes longer. Drain onion mixture and spread over bread.
Spoon salsa over, add sausage and cheese.
Beat eggs, milk and salt and pepper together. Pour over bread.
Refrigerate overnight and cook at 350° for about 50 minutes or until set.

Thanks to Julia/ escondita!

Cinnamon Raisin French Toast Casserole


1 large loaf Cinnamon Raisin Bread (chopped -- enough to fill 13 x 9 in. pan)
12 oz. Cream Cheese, softened
6 oz. Butter, softened
3/4 cup Maple Syrup (divided)
10 eggs
3 cups Half & Half
Cinnamon Sugar
Buttered Maple Syrup (50:50 mix of butter and maple syrup)


Place chopped cinnamon raisin bread in a well buttered 13 x 9 in. glass pan.
Mix cream cheese, butter and 1/4 cup maple syrup until smooth.
Spread on top of bread, leaving some openings through which to pour egg mixture.
Beat eggs, half & half and 1/2 cup maple syrup. Pour over bread and sprinkle with cinnamon sugar. Cover and refrigerate overnight.
Uncover and bake 50 to 55 minutes at 350°.
Cut into squares and sprinkle with powdered sugar. Serves 8 - 12

Thanks to
Julia/ escondita!

Jefferson Special


White bread with crusts removed
Ham slices
Sharp Cheddar cheese, sliced or shredded
6 eggs
3 cups of milk
1/4 cup chopped onion
1/4 cup shopped green pepper
1/2 tsp salt
1/2 tsp pepper
1/2 - 1 tsp dry mustard
1 - 2 tsp Worcestershire sauce
Dash Tabasco
1/4 lb melted butter
Cornflakes or Special K cereal


Preheat oven to 350°; Grease 9"x13" pan.
Layer pan with bread, ham, cheese, then bread again (like a sandwich).
Spread chopped onion and green pepper on top.
Place milk in bowl or blender, add eggs and spices, then beat together. Pour mixture over strata and cover.
Refrigerate overnight or freeze (if frozen, thaw in fridge overnight).
Before baking, pour melted butter and crushed cornflakes on top. Bake
for 1 hour; Let stand 10 minutes before serving.

Thanks to
Julia/ escondita

Baked Pineapple


1 #2 can crushed pineapple, undrained
2 Tbsp flour
1/4 cup sugar
3 eggs beaten
3 slices bread, cubed
1 Tbsp sugar & 1 tablespoon cinnamon, mixed
3 Tbsp butter or margarine


Lightly grease pan. Mix pineapple, flour and sugar.
Beat eggs and lightly add to the pineapple mixture. Pour into greased pan.
Place bread cubes on top. Melt butter and pour over bread.
Sprinkle with cinnamon & sugar.
Bake at 350 degrees - 45 minutes.

Thanks to Julia/ escondita!

Country Breakfast Casserole


1 lb. bulk pork sausage*
3 cups frozen hash brown potatoes, thawed
1/2 teaspoon salt
3 cups (12 oz.) shredded cheddar cheese
1/2 cup chopped green pepper**
12 large eggs, beaten
2 cups milk


Cook sausage in a skillet until browned, stirring to a crumble; drain.
Place potatoes in a lightly greased 13 X 9 X 2 inch baking dish, sprinkle with salt.
Layer sausage, cheese and green pepper. Combine eggs and milk, stirring well, and pour over the green peppers.
Bake at 350 degrees for about 50 minutes. (If preparing the night before allow longer cook time due to the chill from the refrigerator.)
Serves 8 to 10

* May substitute cubed ham or crumbled bacon. **May substitute chopped onion, or a combination of both.

Thanks to
Julia/ escondita

A Place In Time Egg Casserole


10 eggs lightly beaten
1/3 cup All purpose flour
3/4 teaspoon Baking powder
10 oz Lean pork breakfast sausage, fried and crumbled
1/2 lb Monterrey Jack cheese grated
1 1/2 cup Low fat cottage cheese


Preheat the oven to 375 F.
Mix the eggs, flour and baking powder together well.
Add the sausage, cheese, cottage cheese and mushrooms to the egg mixture and beat well.
Pour into a greased 13x9 glass baking dish.
Bake for 30-35 minutes. Yields 4-5 generous servings.

Thanks to WckedDivaMommy!

HashBrown Casserole


2 lbs. (approx.) thawed shredded hash browns
¼ cup melted butter or margarine
1 can cream of chicken soup
1 pt. sour cream
¼ cup chopped onion
8 oz. grated cheddar cheese
½ tsp. salt


Mix all together and put into a 9x13 pan (spray w/PAM first). Bake 1 ½ hours at 350 degrees. Serves 8-10.

Thanks to
Laurie D!

Hot Fudge Sauce


1 c. sugar
1 heaping T. cocoa
1 can evaporated milk
3 T. butter


Mix all ingredients and cook at medium heat until it comes to a boil, stirring constantly. After it begins to boil turn off heat and add 1 tsp. vanilla.

Serve warm.

Thanks to Laurie D!

Sensual Dessert For Two

Delicious, sensual and dead easy to make.


fresh or canned apricots.
whipping cream
toasted almonds
peach or apricot brandy.
meringues or amaretto if you can't find ready made meringues.


If using canned apricots drain off the syrup. if using fresh allow three per person and slice and destone.

Arrange apricots in two individual serving dishes.

Whip cream with a couple of tablespoons of sugar . and a generous dash of the fruit brandy.

At this point it can sit until you are ready to eat.

To serve add crushed meringues or amaretto to the whipped cream and cover the apricots do they are buried in a mountain of whipped cream garnish with toasted almonds

Thanks to Madeleine!

Cornmeal Pie

One of the best pies my grandmother ever made was cornmeal pie.


One can condensed milk

3 eggs
one cup sugar
1 tsp salt
1 tsp vanilla extract
2 tsp nutmeg
3 TBS white cornmeal


mix all ingredients but the cornmeal...cook as you would homemade pudding.

as mixture gets hot, but not boiling, slowly stir in cornmeal.

cook until mixture just begins to thicken

pour into pie shell.

bake on 350 until knife inserted into center comes out clean.

Thanks to Erin Collins

German Farmer's Breakfast

Note: This is a great way to use leftover ham. Or you can fry bacon or sausage to crumble into it. Either way, it's delicious any time of day or night.


Peeled and shredded potatoes (enough to fill the bottom of your skillet)

1 cup diced ham (or sausage or bacon, fried and crumbled)

6 large eggs (beaten with 2 tablespoons milk, salt & pepper)

5 slices American cheese (or shredded cheddar cheese if preferred)

Directions: Preheat oven to 325 degrees for baking.

On top of stove, in large skillet over medium heat, add 1-2 tsp. vegetable oil. When hot, add shredded potatoes, salt and pepper to personal taste. Fry until potatoes begin to brown, turning and separating frequently. Add diced ham (or crumbled sausage or bacon). Continue frying until potatoes are at desired brownness. Add beaten eggs and stir all ingredients to mix thoroughly. Still on top of stove, cook until bottom of eggs "set". After eggs have set, put skillet in oven until top part of eggs are set. Remove skillet from oven. Tear cheese into strips and place strips on top of eggs, covering at least 90% of surface. Place skillet back in oven and bake until cheese has melted and begun to bubble. Remove and serve with toast or biscuits, and additional slices of bacon or ham if desired.

Thanks to resnodgrass1964

Spritz Cookies

A buttery rich Scandinavian butter cookie that can be easily flavored with almond or lemon. The cookie is pressed into a variety of designs using a spritz cookie maker.

Preparation time: 1 hrs Baking time: 8 min
Yield: 6 dozen cookies



cup LAND O LAKES® Butter, softened


cup sugar




teaspoon almond extract**

2 1/4

cups all-purpose flour


teaspoon salt

Decoration Ingredients:

Food color, if desired

Decorator sugar

Heat oven to 400°F. Combine butter, sugar, egg and extract in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour and salt. Beat until well mixed. Divide and tint dough, if desired. (If dough is too soft, chill for easier handling.)

Fit cookie press with desired template. Fill with dough. Press dough into desired shapes 1 inch apart onto ungreased cookie sheet. Sprinkle with decorator sugar. Bake for 8 to 14 minutes or until edges of cookies are very lightly browned. .

**Substitute 2 teaspoons vanilla or lemon flavoring.

TIP: For green or pink cookies, add 3 to 4 drops green or red food color.Pam

Bacon Wrapped Water Chestnuts


1 can Water Chestnuts, drained
Bacon slices, cut in half
1/4 cup Soy sauce
1/2 teaspoon ginger
1/2 teaspoon Garlic Salt


Wrap each Water Chestnut in a half slice of bacon.
Secure with a tooth pick.
Combine remaining ingredients and pour over the Chestnut/bacon rounds.

Refrigerate a few hours or overnight, basting from time to time. Drain. Place on a rack in a baking dish.
Broil, turning frequently until bacon is cooked.

Thanks to Robyn L!

Frosty Anise Rosettes

From the Pillsbury 6th Grand National Cookbook (1955!!!)

Bake at 400 for 8-10 minutes
40 cookies


Sift together
3 cups sifted flour
2-1/2 tsp baking powder
1/4 tsp soda

½ tsp salt

Blend together ½ C Crisco
½ C sugar

Add 3 unbeaten eggs
2 T anise seed
1 tsp grated lemon rind
1-1/2 tsp lemon juice
1 tsp anise extract

Blend in 2 C of dry ingredients, then stir in rest of dry ingredients with a spoon.

Knead until well blended and smooth or omit kneading and chill dough overnight.

Divide dough into 8 equal parts. Roll each into a strip ½ inch thick and 20 inches long, then cut into 5 4-inch pieces.

Slit each piece halfway through along one edge, at ½ inch intervals.

Then seal ends together to form a circle.

Place on greased baking sheet

Bake. DO NOT BROWN cookies.

Cool, dip into sugar glaze, allowing glaze to drip down sides.

Sprinkle with colored sugar or candy sprinkles. Can flavor sugar glaze with anise extract.

Lots of work, but well worth it!

Thanks to Michelle Levigne!

Candy Cane Cream Cheese Cookies


* 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
* 3/4 cup butter, softened
* 1 cup sugar
* 2 teaspoons vanilla
* 2 1/2 cups flour
* 1/2 teaspoon baking soda
* 4 squares BAKER'S Semi-Sweet Baking Chocolate, melted
* 1 (6 ounce) package BAKER'S Premium White Baking Chocolate
* 12 hard peppermint candies, crushed


1. Preheat oven to 350 degrees F. Beat cream cheese, butter, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add flour and baking soda; mix well. Blend in semi-sweet chocolate.

2. Shape tablespoonfuls of dough into 52 balls. Roll each ball into 3-inch-long rope. Place, 2 inches apart, on baking sheet, bending top of each slightly to resemble a candy cane.

3. Bake 10 to 12 minutes or until lightly browned; cool 5 minutes on baking sheet. Transfer to wire racks; cool completely. Microwave white chocolate as directed on package; drizzle over cookies. Sprinkle with crushed candies. Let stand until chocolate is firm.

Thanks to LindaH!

Crab Dip in Bread Bowl


  • 11 ounces cream cheese, softened
  • 1 small onion, finely chopped
  • 5 tablespoons mayonnaise
  • 2 (6 ounce) cans crab meat, drained and flaked
  • 1/8 teaspoon garlic powder
  • salt and pepper to taste
  • 1 (1 pound) loaf round, crusty Italian bread


Preheat oven to 350 degrees F (175 degrees C).

  1. In a medium bowl, combine the cream cheese, onion, mayonnaise, crab meat, garlic powder, salt and pepper. Spread mixture into a 1 quart baking dish.
  2. Bake for 20 minutes in the preheated oven. While the dip is baking, cut a circle in the top of the bread, and scoop out the inside to create a bread bowl. Tear the removed bread into pieces for dipping.
  3. Remove baked crab dip from the oven, and stir well. Spoon the mixture into the hollowed out loaf. Place bread bowl and chunks of bread on a medium baking sheet, and bake for an additional 10 minutes. Serve hot.

I've been to fairs where they served New England Clam Chowder like this too - delicious.

Thanks to Pam!

Girdle Buster Pie


1 Chocolate Wafer Pie Crust (or Oreo cookie crust)

1/2 c chopped Pecans

1/2 of a 10-oz jar Caramel Ice Cream Topping

1 pint Pralines 'n Cream Ice Cream - (I used plain vanilla)

1/2 of a 10-oz jar Hot Fudge Ice Cream Topping

A small container of Cool Whip

2 T more chopped Pecans


1. Sprinkle pecans on top of pie crust.

2. Drizzle caramel over.

3. Pack slightly softened ice cream on top of pecans.

4. Drizzle with Hot Fudge topping, and spread Cool Whip over all.

5. Sprinkle more pecans over.

6. Place in freezer.

7. Remove 20 minutes before serving.

Thanks to Kimberly Lane!